Chicken Thigh, Veggie 'Nduja and Butter Bean Stew
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Chicken Thigh, Veggie 'Nduja and Butter Bean Stew

with Charred Courgette and Rice

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)


(May contain Celery)

1 carton(s)

Butter Beans

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

½ sachet(s)

Vegan ‘Nduja

10 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

240 grams

Diced British Chicken Thigh

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3783 kJ
Energy (kcal)904 kcal
Fat35.8 g
of which saturates15.5 g
Carbohydrate94.8 g
of which sugars13.5 g
Protein53.3 g
Salt3.81 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Garlic Press
Small Bowl
Large Frying Pan



a) Preheat your oven to 240°C/220°C fan/gas mark 9. Heat a drizzle of oil in a frying pan on high heat. Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the chicken the pan. Season and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

c) Meanwhile, trim the courgette and slice into 1cm thick rounds.

b) Drain and rinse the butter beans in a sieve. Peel and grate the garlic (or use a garlic press).


a) Put the pan back on high heat with a drizzle of oil if needed (no need to clean).

b) Once hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper.

c) Add the garlic and stir fry, 30 secs. Transfer the veg to a bowl. Set aside for later. 


a) In the (now empty) pan, combine the passata, butter beans, veggie 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and veg stock paste.

b) Stir in the sugar and water for the sauce (see pantry for both amounts). 

c) Mix well and bring to the boil, then lower the heat and simmer the sauce until slighty thickened, 3-4 mins.


a) When the sauce is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese.

b) Taste and season with salt and pepper if needed.


a) When the chicken is cooked, slice into 1cm thick slices.

b) Share the rice between your bowls and spoon over the veg and remaining sauce from the pan.

b) Top with the sliced chicken and courgette rounds, then sprinkle with the remaining cheese and crispy onions to finish.



Step 3 MOD: If you’ve chosen a higher protein version, cook the chicken before the courgette on medium-high heat. Fry, 13-15 mins. Turn every 2-3 mins. Slice into 1cm thick slices and serve in the final step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.